Gluten-Free Blackberry Muffins - Dairy Free Candida Diet Friendly

These easy gluten-free blackberry muffins are soft, fluffy, and totally Candida Diet-friendly. Made with almond flour, coconut flour, and fresh blackberries, they're perfect for a healthy snack or breakfast treat.

Whether you're avoiding sugar, gluten, or dairy, this muffin recipe gives you all the flavour without any of the guilt. They're delicious straight from the fridge and freeze beautifully too!

👉 Want more sugar-free treats? Try my Sugar Free Chocolate Sweet Potato Brownies or Almond Flour Pumpkin Muffins.

💖 Why You'll Love These Gluten-Free Blackberry Muffins

Gut-friendly & Candida-diet safe - No refined sugars or inflammatory ingredients mean that these can be enjoyed as part of your diet.

Naturally gluten & dairy free - Perfect for those with sensitivities or following a free-from lifestyle.

Quick & easy - These muffins are so simple and take just 30 minutes from start to finish!

Kid-approved - The soft texture and natural sweetness make these a great snack for young children. Omit the xylitol entirely for babies under two, as they do not need the extra sweetness.

📋 Ingredients

Each ingredient in this recipe is carefully chosen to support gut health while creating a tender, moist muffin:

• Blackberries are naturally tart and sweet and full of antioxidants. I used wild blackberries that I picked locally. Be sure to wash thoroughly before using (I like to use apple cider vinegar diluted in water) and follow safe foraging tips.
• Almond flour is the low-carb, high-protein base that gives structure and moisture.
• Coconut flour adds fibre, and absorbs moisture for a soft crumb.
• Ground flaxseed binds the mixture whilst giving a fibre and omega-3 boost.
• Bicarbonate of soda
• Baking powder (aluminium free)
• Ground sweet cinnamon - also known as Ceylon cinnamon, which is the (naturally) sweetest variety.
• Granulated xylitol is my sweetener of choice. It is candida-diet safe and provides a little extra sweetness for those in the early stages of transitioning away from sugar.
• Pure vanilla powder
• Eggs bind the ingredients and creates a fluffy texture.
• Unsweetened Apple Sauce replaces some of the oil, and keeps the muffins moist.
• Coconut oil - be sure to choose virgin, organic and cold pressed.

See recipe card for quantities.

🥣 How to Make Gluten-Free Blackberry Muffins

To begin, preheat your oven to 180°C (356°F) and line a muffin tin with paper liners.

1. In a bowl, add almond flour, coconut flour, ground flaxseed, baking powder, baking soda, cinnamon, vanilla powder (if using), salt, and xylitol.

2. Melt your coconut oil. Meanwhile, mix the dry ingredients together to combine.

3. In a separate bowl, whisk together the eggs, melted coconut oil and applesauce.

4. Gradually mix the dry ingredients into the wet mixture until a smooth batter forms.

5. Gently fold in the fresh blackberries, distributing them evenly, taking care not to squish the berries.

6. Divide the batter into 8 individual paper-lined muffin cups.

7. As the batter will be quite thick, press the batter down into each case so that they are properly filled.

8. Bake in the preheated oven for around 18-20 minutes until golden and a toothpick comes out clean. Allow the muffins to cool before enjoying!

Hint: Do not worry that your batter is on the thick side - coconut flour and ground flaxseed are extremely good at absorbing moisture so you don't need to add any more liquid! They will still come out perfectly moist.

💫 Substitutions

For those with nut allergies, consider using sunflower seed flour as an alternative to almond flour.

If you do not have fresh blackberries to hand you can substitute for any other fresh or frozen berry. If using frozen, thaw the berries and drain off any excess liquid first.

💕 Variations

For added texture and flavour, you can top the muffins with a crumble made from coconut flakes, chopped nuts, and a dash of cinnamon, or a drizzle of coconut butter.

You could even turn this batter into a loaf. Simply add to a loaf pan and bake for 30-35 minutes or until a toothpick inserted into the loaf comes out clean.

🥡 Storing Gluten-Free Blackberry Muffins

Store the muffins in an airtight container at room temperature or preferably in the refrigerator for 2-3 days. In fact, I actually prefer the texture of these cold from the fridge!

These muffins can easily be frozen too! They can be frozen for up to 1 month. Simply thaw in the refrigerator for a couple of hours before eating.

❓ FAQ

More snacks on the Candida Diet

Looking for other candida diet snack ideas? Try these:

📖 Recipe

Gluten-Free Blackberry Muffins (Dairy-Free Candida Diet Friendly)

These easy gluten-free blackberry muffins are soft, fluffy, and totally Candida Diet-friendly. Made with almond flour, coconut flour, and fresh blackberries, they're perfect for a healthy snack or breakfast treat.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Baking, Dessert, Snack

Cuisine Other

Servings 8 muffins

Calories 180 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 100 g almond flour
• 30 g coconut flour
• 30 g ground flaxseed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 2 tablespoon granulated xylitol
• ½ teaspoon ground sweet cinnamon
• 3 eggs
• 60 g unsweetened applesauce
• 30 g coconut oil melted
• 1 teaspoon pure vanilla extract or ½ teaspoon pure vanilla powder
• 180 g fresh blackberries

Instructions

 

• Preheat the oven to 180°C (356°F) and line a muffin tin with eight paper liners.
• In a large mixing bowl, mix together the almond flour, coconut flour, ground flaxseed, baking powder, baking soda, salt, vanilla powder and ground sweet cinnamon.
• In a separate bowl, beat the eggs. Add in the unsweetened applesauce and melted coconut oil. Mix until well combined.
• Gradually add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
• Gently fold in the blackberries, being careful not to over-mix the delicate berries.
• Divide the batter evenly among the muffin cups, filling each cup about ⅔ full.
• Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the centre comes out clean.
• Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store the muffins in an airtight container at room temperature or preferably in the refrigerator for 2-3 days. Freeze individually in a reusable bag or container for up to 1 month. Thaw in the refrigerator or at room temperature.

Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!

Nutrition

Calories: 180kcalCarbohydrates: 11gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 191mgPotassium: 96mgFiber: 5gSugar: 3gVitamin A: 140IUVitamin C: 5mgCalcium: 83mgIron: 1mg

Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.

Keyword Almond Flour, Blackberries, Coconut Flour, Muffins, Summer

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